Tag: polenta

Polenta Amor – 's Polenta Amor Recipe – Italian Cuisine

Preparation time

THE'polenta sake it is an ancient dessert, typical of the Lombard tradition, in particular of the city of Varese, which is why it is also known as the dessert of Varese. As with all regional recipes, there are a hundred and more online versions, I looked at them a little and simply chose the one that inspired me the most. I am sure that many friends from Lombardy will appreciate to see their own recipe on my blog and will not fail to leave me suggestions and suggestions among the comments;)

  • Preparation time Preparation: 20 min
  • Cooking time cooking: 40 min
  • Total time total: 1 hour0
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Polenta sake


How to make polenta's sake

One of the characteristics of thepolenta sake is in the grooved mold in which it is cooked, a mold that unfortunately I did not find but that I plan to find in order to update the photos here on the blog;) But the real peculiarity lies above all in the flour used: for the most part, in fact, it is corn flour, the one used for polenta. A dessert that comes from poor, simple and genuine ingredients like good old things. You can taste it simply, simply with a little icing sugar, or perhaps accompany it with a little English cream.

Work the butter with sugar, rum and vanilla until you get a cream.
Add the eggs and then the flour and baking powder and knead until the mixture is homogeneous.

Coat the mold with parchment paper and pour the mixture over it, leveling the surface well.
Cook in a pre-heated oven at 170 ° C for about 40 minutes.

Let it at least cool before turning out, then sprinkle with icing sugar and serve.

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Recipe Salad with salmon, peas and polenta waffles – Italian Cuisine

Recipe Salad with salmon, peas and polenta waffles

  • 4 pcs salmon slices without skin
  • 200 g baby spinach
  • 120 g pre-cooked white polenta
  • 80 g raw fresh peas
  • 50 g pecan nuts
  • 2 pcs lemon grass stems
  • Maple syrup
  • lemon balm leaves
  • extra virgin olive oil
  • salt

For the salad recipe with salmon, peas and polenta waffles, cut the lemon grass into round slices. Lay the salmon slices on a plate, season with oil, salt, 2 tablespoons of maple syrup and the lemon grass slices. Slice the polenta very thin, roll it out on another plate lined with baking paper, grease it with a little oil and put it in the oven at 200 ° C for 20 minutes; after 5 minutes bake the salmon slices. Wash the spinach and mix them with pecans, chopped by hand, raw peas (if you have patience, peel them: they will be more digestible), a dozen lemon balm leaves; season with a little oil and a pinch of salt. Serve the salad with warm flaked salmon slices and polenta.

Recipe Seared rump with polenta and pak-choi – Italian Cuisine

Recipe Seared rump with polenta and pak-choi

  • 850 g rump of beef
  • 200 g yellow floret corn flour
  • 2 pcs pak-choi (Chinese cabbage)
  • thyme
  • cornstarch
  • extra virgin olive oil
  • salt
  • pepper

For the recipe of scalded rump with polenta and pak-choi, clean the rump from the connective tissues and the fat, trim it and set aside scraps and cuttings. Divide the rump into 4 slices about 3 cm thick.
Massage the rump slices with salt and pepper, then let them marinate with a little oil and a handful of thyme leaves for 1 hour. Cut the meat scraps into small pieces and brown them for 3-4 minutes; add half a glass of water, a drizzle of oil and cook them in a covered casserole for 1 hour. Remove the meat and let the sauce reduce with a little olive oil, a pinch of salt and 1 small spoonful of cornstarch for another 5 minutes. Blanch the rump slices in a non-stick frying pan for about 2 minutes per side.
For the polenta and the side dish: Pour the corn flour into a pan with 800 g of hot water, stirring with a whisk, to avoid lumps forming. Season with salt and cook for 45-50 minutes, stirring occasionally, until you get a soft consistency polenta; add the butter and mix it by stirring for a couple of minutes. Wash the pak-choi, flip them and blanch the leaves in salted water for 2-3 minutes, until they start to wilt. Serve the rump with polenta and pak-choi, seasoning everything with the meat sauce.

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